Almond Brown-Sugar Cookies

Name: Almond Brown-Sugar Cookies
Total time: 5 h 15 min
Yield: 24 servings
Ingredients: 1½ cups all-purpose flour; ¼ teaspoon baking soda; ¼ teaspoon salt; 1 stick unsalted butter; 1 cup light brown sugar; 1 large egg; 1 teaspoon vanilla extract; ½ cup whole blanched almonds

Deliciously crisp cookies made with brown sugar and whole almonds, these treats feature a rich, nutty flavor and golden-brown exterior. Perfect for coffee or tea time.

24 servings

5 hr 15 min

Published October 4, 2025

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Ingredients

•1½ cups all-purpose flour
•¼ teaspoon baking soda
•¼ teaspoon salt
•1 stick unsalted butter
•1 cup light brown sugar
•1 large egg
•1 teaspoon vanilla extract
•½ cup whole blanched almonds

Cooking Instructions

1.
Whisk together flour, baking soda, and salt. Beat together butter and brown sugar in a large bowl with an electric mixer until pale and fluffy, then beat in egg and vanilla. At low speed, mix in flour mixture until a dough just forms. Stir in whole almonds. Divide dough in half. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log 9 to 9 1/2 inches long (about 1 1/4 inches in diameter). Chill, wrapped in plastic wrap, until very firm, at least 4 hours. Freeze 30 minutes to facilitate slicing.
270 min
2.
Preheat oven to 350°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper. Cut 1 log of dough crosswise into slices less than 1/8 inch thick with a thin sharp knife, rotating log after each slice to help keep round shape. (If dough gets too soft to slice through nuts easily, freeze briefly.) Arrange cookies about 1/2 inch apart on baking sheets.
15 min
3.
Bake cookies, switching position of sheets halfway through, until golden brown all over, 12 to 15 minutes total. Transfer cookies on parchment to racks to cool.
15 min
4.
Repeat with remaining dough (cool baking sheets and line with fresh parchment).
15 min

Cooking Instructions

Whisk together flour, baking soda, and salt. Beat together butter and brown sugar in a large bowl with an electric mixer until pale and fluffy, then beat in egg and vanilla. At low speed, mix in flour mixture until a dough just forms. Stir in whole almonds. Divide dough in half. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log 9 to 9 1/2 inches long (about 1 1/4 inches in diameter). Chill, wrapped in plastic wrap, until very firm, at least 4 hours. Freeze 30 minutes to facilitate slicing.

270 min

Preheat oven to 350°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper. Cut 1 log of dough crosswise into slices less than 1/8 inch thick with a thin sharp knife, rotating log after each slice to help keep round shape. (If dough gets too soft to slice through nuts easily, freeze briefly.) Arrange cookies about 1/2 inch apart on baking sheets.

15 min

Bake cookies, switching position of sheets halfway through, until golden brown all over, 12 to 15 minutes total. Transfer cookies on parchment to racks to cool.

15 min

Repeat with remaining dough (cool baking sheets and line with fresh parchment).

15 min